Chicken & Bacon pasta

Chicken & Bacon pasta

Prep:           10 mins.

Cooking:      40 mins in total.

Course:        Main / Supper

Serves:        2

Rating:         2:  Easy

For two people, Find:

  • 1 chicken breast (see Tricks’n’Tips for thawing out chicken) or use cheap chicken bits, stripping the flesh from the bones when it has been cooked and cooled enough to handle without burning your little pinkies. For 4, 6 or 8 people, increase the chicken and bacon according to number, or budget.
  • 2 rashers bacon (wassat, you got 3…..well, use ‘em. Wassat, you got…..)
  • Onion(s)
  • 2 cloves garlic (or more)
  • Oil
  • Pasta of some sort (I prefer to use penne or tagliatelle), enough for two. Try Gigli pasta – that’s fun!
  • Can of Campbells Condensed Cream of Chicken soup
  • Left over veg from the fridge – or chop & cook fresh veg of nice pretty colours…..
  • A splash of white wine if it’s about. Drink some too!
  • Dried dill herb
  • Left-over cheese of any sort?
  • Parmesan cheese?
  • Large, deep frying pan, with lid if poss – see Equipment
  • Large saucepan
  • Large ceramic oven dish able to hold everything.
  • (You can add mushrooms as well, in which case try Campbells cream of Mushroom soup instead)


  • Put the pasta into a pan with plenty of boiling water, a drop or two of oil and a slug o’salt. Boil for 10 minutes.
  • Chop/slice (do whatever you want with) the onions.
  • Squash, peel & finely chop the garlic. Chuck ’em in the pan with a splash of oil and soften them.  Don’t burn the garlic or it will be ‘orrible! UGH!
  • Chop up the chicken. If it’s pre-cooked, just leave it by the side for a mo.  If it’s not cooked, make sure that you take suitable precautions about keeping it, the board and the knife away from anything else, as uncooked chicken juices in a salad can cause a few problems of a painful and occasionally fatal nature – not that you can die twice, but y’know what I……!
  • Throw the raw chopped chuckie into the pan, then follow it with the bacon, cut as small/big as you want. After a few mo’s, cut up the cold veg and launch that towards the pan as well.  Add seasoning to taste.  I give it a few good pinches of dried dill too.  If using cooked chicken, put that in after the raw bacon.
  • Put the contents of the Campbells can in and rinse the can with a quarter of a can of water to rinse the can (if you can’t find any white wine for that purpose, that is…..) and mix gently.
  • Put on the lid and turn down to minimum heat.
  • Thoroughly wash all knives, board, surface that the chicken has touched. Immediately, so that you don’t forget.
  • When the pasta is soft, drain most of the water away, leaving a little bit (how long is a piece of string….?) of water in the bottom. Either pour the pasta into the mixture or the mixture into the saucepan – or all into a big bowl and mix thoroughly.  It doesn’t matter if it cools off a bit in a cold bowl as it’s destined for the oven anyway.
  • Add chopped up left-over cheese that may be languishing in the nether-regions of the fridge, mix again, then pour all of that into a large ceramic oven dish. Level it down and sprinkle with grated parmesan cheese – as much as you wish (you choose how much – you’re gonna eat it!).
  • Bung it in a preheated (160 degs C) oven for about 10-20 minutes, until it has started to crust up.
  • Serve with salad; and friends. And wine.  Or beer.  Or….

One can of Campbells will do for two to four people, but for six or eight people you’ll need 2 cans.

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